Chinese Sticky Chicken Wing Sauce Recipe

The crispiness of the chicken wings is amazing - especially considering they're oven baked. I have Nagi's recipe from Recipe Tin Eats to thank for that. She's the chicken wing queen! There soo good, I made a Buffalo Chicken Wings too!

Each wing is chopped into the two pieces, dried thoroughly with kitchen towels (to ensure they don't absorb too much baking powder) then mixed in a bowl with baking powder (it HAS to be baking powder, NOT baking soda), salt and pepper. There's quite a lot of baking powder and salt in this recipe, which sounds a little strange, but it really draws the moisture out of the chicken to get that perfect crunchy crispness. Check out my notes re: baking powder below.

I get lots of messages on how delicious these wings are, but also the occasional message that the wings tastes bitter - despite assurances the recipe was followed to the letter and baking POWDER not baking soda was used. After doing a little research, it seems that some people can be sensitive to the taste of sodium aluminum sulfate - which can be an ingredient in some baking powders. People who are sensitive to it notice a bitter taste. If you are sensitive to it, you may have noticed certain cakes taste bitter. However, cakes contain a lot less baking powder then this recipe, so you may not have noticed it before and still been sensitive to it.

I prefer these wings fresh out of the oven, but you can make the wings ahead - without the sauce- then cool, cover and refrigerate for up to a day. Reheat them on a wire rack over a tray for about 5-6 minutes at 200C/400F until they're crisp again.

The chicken did come out crispy, probably the most crispy baked chicken I have ever tried.I want to comment about the review of the bitterness of the chicken. I think the 5 TBSP of dark soy sauce might be another source for the bitterness (if it's not cause by the baking powder or baking soda that might be used in accident). I knew that dark soy sauce will taste bitter and is very strong, so I only used 2 1/2 TBSP and it was on the edge of bitterness. Would you suggest using light soy for the other 1 1/2 TBSP?

The marinade for this recipe is a perfect balance of slightly spicy (very mild), salty, sweet with a touch of tang, and the subtle fragrance of Chinese Five Spice from hoisin sauce as well as five spice powder.

I typically make my wings recipes using wings that have been cut into drumettes (the mini chicken leg / drumstick looking part) and wingettes (the other part). Most grocery stores sell them pre cut, otherwise, follow the steps here for how to cut up whole wings OR cook them whole.

Before moving to Florida my favorite Chinse restaurant owner took me aside and showed me how he made then. Almost the same as you but the only take half an hour or less. What most Chinese restaurants do it deep fry the wings. Or I know most markets sell already fried wings that are plane in the deli these days. Then what he said was to simply mix half soy sauce and half brown sugar in a sauté pan. So say, one cup soy and one cup brown sugar. Turn it to low to medium heat then when it starts to bubble add the wings and slowly cover them. The sauce is thick and sweet, very sticky Like everyone loves them. Easy Peasy!

You can serve Asian sticky wings as a main course or an appetizer. If serving as an appetizer, serve with other Asian favorites such as Egg Rolls, Wontons, Crab Rangoons, Potstickers, Chicken Wraps, or Chinese Chicken Egg Rolls.

HI Jen! Made these last night and the balsamic glaze never thickened. ? Not sure what happened. Followed the directions exactly as stated. The wings turned out perfect!!!! So crispy! meat was juicy! Family LOVED the flavors that came from the marinade. I ended up coating the wings in Franks hot wing sauce. Not complaining cause we Love our heat!!!! Definitely want to try this again. Any ideas on what I could of done wrong on the Glaze? Thank you!

Place the chicken wings in a large bowl. Mix the sesame oil, rice wine vinegar, brown sugar, soy sauce, tomato paste, oyster sauce, garlic infused oil and Chinese five spice in a small bowl. Pour the marinade over the chicken wings and mix through. Allow to marinate for 10 minutes.

I made one lb of these chicken wings but they are barely enough for two. If you are making them for a party, for example: the coming labor day, or during game day, you should double or triple up the recipe.

Preheat oven to 400 degrees. Line baking sheet with foil and lightly spray with nonstick cooking spray.Drain excess marinade from chicken and pat dry with paper towels. Add chicken to a clean zipper bag and add baking powder and toss until wings are evenly covered. The baking powder makes them crispy but does not affect the taste.

While the chicken is baking make the sticky sauce. Combine water, balsamic vinegar, soy sauce, and sugar in a large frying pan and bring to a boil. Once it comes to boiling reduce heat to a simmer for about 10-15 minutes or until sauce is reduced by about 2/3 and is a nice sticky glaze that coats the back of a spoon. Be careful not to burn. Remove from heat and stir in Sriracha or other spicy sauce to taste.

Using the air fryer allows these wings to get super crispy without actually frying them, saving tons of fat and calories. My regular Air Fryer Chicken Wings is the most popular chicken wing recipe on the internet! Once you try this method, you will never cook wings another way.

Pat the wings completely dry (this will help them get crispy). Using a medium sized bowl, add sesame oil, red pepper flakes, garlic, brown sugar, soy sauce, sriracha, and ginger; mix with a whisk for 30 seconds. Place the wings into the bowl*, then toss to completely coat the wings. *Alternatively, use a ziplock bag to place the wings into and then toss with the sauce.

Preheat the Air Fryer to 350 F degrees for 2 minutes. Add the asian chicken wings in a single layer to the air fryer (they should NOT be touching) and reserve the marinade, and cook for 9 minutes at 350 F degrees.

After the timer goes off, open and carefully flip over the chicken wings. Using the remaining marinade, brush the wings liberally with the sauce. Close the air fryer and change temperature to 400 degrees F, and cook for 7 minutes. When the time is up check the internal temperate of the wings using a digital thermometer- they should be at least 165 degrees F. Remove the chicken wings, and set aside.

Going to try these asap but I think there's an error in the recipe or I'm going blind. ? There is no ginger or sriracha sauce mentioned in the recipe card and minced garlic is listed twice. OK...I figure the second one should be the ginger but how much hot sauce. I love your recipes and your AF wings are truly the best I've ever made. My go to recipe! Appreciate if you could clarify this for dum dum's like me. Thanks so much.

Jeannine - THANK YOU so much for pointing this out! I totally spaced out apparently when I was typing that yesterday! I just updated the recipe card to reflect the correct ingredients/amounts! You are going to LOOOOVE these wings..maybe even more than the original! Let me know how it goes ?

Hooray...going to make these tonight. I do love wings and yours are always so special. I figured like most of us you have a lot going on at the same time...easy to mistype something...I sent my plumber a note about a recipe that I intended to share with my daughter. LOL. It happens. Thanks for taking care of this so quickly...I'll let you know how they turn out!!!

Since these wings are so sticky sweet, I would suggest adding a vegetable-heavy side, like this Crunchy Cabbage Salad, or Sesame Cucumber Salad. And then if you want to also add a starch, try something simple like Sesame Rice or Garlic Noodles.

While the wings are beginning to cook, prepare the sticky ginger sauce. In a bowl, stir together ¼ cup honey, 2 Tbsp soy sauce, 1 Tbsp chili garlic sauce, 1 Tbsp toasted sesame oil, 1 Tbsp rice vinegar, 2 cloves of minced garlic, and 1 Tbsp grated fresh ginger.

Continue to cook the chicken wings for about 45 minutes more, stirring every 15 minutes or so, or until the sauce has reduced into a sticky glaze and turned deep brown in color. Baking time may vary slightly, so keep an eye on the sauce toward the end of the baking time.

I have to admit though, that I almost doubted this recipe. It looks too easy and there are some uncommon ingredient combinations. I followed it almost exactly except for the cooking time, since my wings were smaller and the result was fabulous.

Had an Asian app night planned last night with potstickers and lettuce wraps (which I found the recipe here and was also great)and wanted to find an Asian chicken wing recipe for my son that loves wings. These were fantastic! We will definitely be having these again.. Thanks for sharing this!

Phenomenal recipe that is definitely a keeper! I love the entanglement of sweet sticky and spicy. I added more chili sauce because we welcome spiciness. I will try the sauce with crispy baked tofu and as a stir fry sauce in the future.

I read all the reviews before making. I baked in 400 degree oven on parchment paper for 15 min. After drying wings off. Put in my crockpot with the sauce as directed for 3 1/2 hours. Took wings out and thickened the sauce (no problem on saute setting) put sauce on chicken and broiled till caramelized then flipped more sauce broiled again. OMG amazing!!! I have very picky eaters here and no complaints!!!!!! Thank you for the recipe!!

This was awesome! I followed the recipe exactly except for the Sriracha. Those last few minutes in the oven made the chicken a perfect consistency. It truly is a simple recipe with wonderful and very tasty pay off. Made this Sunday and making again tonight (Wednesday) .

Great recipe! I had an excess amount of liquid left in the slow cooker, so I placed it in a pot and reduced until it thickened like molasses. I placed the wings under the broiler and charred them for added taste and texture, then tossed with the reduction. 2b1af7f3a8